Our wonderful chef Sue will show you how to cook venison over a wood fire using kiln dried wood from Certainly Wood. As well as steak, sausages and venison burgers, we’ll show you the perfect accompaniments – a great winter slaw, fab salsa and parcels of winter vegetables cooked in the fire. (Recipes below ) It’s going to be delicious!

If you have any questions you’d like us to ask Elaine (Mrs Venison) about the centre, the deer or the venison or if you’d like to know anything about how we cook on the Woodee Fire Pits, get in touch and we’ll answer them during the cookout.

Woodee Cookout Recipes

Winter Slaw

300g red cabbage

1 large carrot, coarsely grated

1 red-skinned apple, coarsely grated

Bunch spring onions, thinly sliced

2 tbsp mayonnaise (optional)

1 tbsp wine vinegar

1 tbsp rapeseed oil

Bunch of chopped parsley

Salt, pepper & sugar

Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple, spring onions and chopped parsley. Whisk together the mayonnaise, vinegar and oil. Season then toss into the slaw. Perfect accompaniment to your Venison Winter Warmer!

Chunky Tomato & Avocado Salsa

½ red onion, finely chopped

1 small red chili, seeded and chopped

3 ripe tomatoes, chopped

Juice 1 lime

1 tbsp white wine vinegar

2 avocados

½ bunch spring onions, sliced

Small bunch coriander, chopped

Pinch sugar, salt & black pepper

In a medium bowl, combine the onion, chili, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you’re ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander, season to taste. Serve immediately with a Venison burger!